Welcome to Low Carb, Sugar Free and Gluten Free baking

Low Carb, Sugar Free and Gluten Free baking has become my passion. My insane goal is to create delicious baked goods with as few net carbs as possible. Ideally, under 3 net carbs per serving. When i started this LC GF SF baking journey(after learning i was diabetic), my first instinct was to check out the sugar free stuff in grocery stores. Well they might be sugar free but there not low carb @ 12 net carbs for one, 1 1/2 inch cookie that would also spike my blood sugar. That is not going to work if your carb limit is 30-50 carbs per day. So, I started researching and testing recipes from online sources with unsatisfactory results. Once i realized i had to let go of traditional baking methods everything started coming together. Some of the ingredients i use are unusual like pulverized pork rinds, but they have no carbs and 1/4 cup can make all the difference in a recipe, from a heavy dense cake to a lighter texture with a spring. So, i figured baking for a LC GF SF lifestyle would be easier if i created my own recipes from scratch as well as adapt some of my family favorites. I have learned a few tricks along the way and will be sharing them as well as recipes for cakes, muffins, breads and pies. All, hopefully under 3 net carbs per serving.

Happy Baking

Michele

Thursday, September 5, 2013

Crispy Low Carb Gluten Free Sugar Free Crackers

Crispy Nut and Seed Crackers

Crispy
Nut and Seed Crackers

Carb
count will depend on the nuts and/or seed you use, as well as the
size of thecrackers. The darker crackers are made with flax
seeds and pecan flour (entire recipe = 4.8 net carbs). The lighter
crackers are made with pumpkin seeds, sunflower seeds, almond
flour and flax seeds (entire recipe = 8.20 net carbs).

1
cup nut flour and/or ground seeds 1 egg white

¼
teaspoon salt

add
any seasonings

sweet
or savory

Preheat
the oven to 325 degrees. In a bowl, mix together the nut flour and or ground seeds,
egg white, salt and any other seasoning you like until it forms a sticky ball of dough. Place on a large piece of parchment paper about the
size of a cookie sheet. Top with another piece of parchment paper.
Roll out the dough with a rolling pin as thin as you can get it.
Take off the top layer of paper. Score the dough with a pizza
cutter into whatever size crackers you want. Sprinkle course salt
on top. Lift the parchment paper with the scored cracker
dough onto a cookie sheet. Bake in 325* oven for 10 minutes.
Remove the crackers that are done, place the others back in the
oven, keep checking and removing until they are all done! Watch
them carefully they will go from lightly browned to burnt in
seconds. Cool completely and store in an airtight container.